Pesto-Parm Baked Chicken Fusilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pesto-Parm Baked Chicken Fusilli

Pesto-Parm Baked Chicken Fusilli

with Zucchini in Rose Sauce

Sun-dried tomato pesto and Parmesan topped chicken breasts are baked to juicy perfection and served with fusilli in rose sauce.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

170 g


(Contains Wheat)

2 tbsp

Tomato Sauce Base

1 tbsp

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

200 g


Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber6 g
Protein58 g
Cholesterol155 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Plastic Wrap
Rolling Pin
Baking Sheet
Large Non-Stick Pan
Parchment Paper


Cook pasta

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1 1/4 cups (2 cups) pasta water, then drain and return fusilli to the same pot, off heat.

Prep zucchini and chicken

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.Pat chicken dry with paper towels. Cover chicken with plastic wrap. Using a rolling pin or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.Heat a large non-stick pan over medium-high heat.

Cook chicken

When the pan is hot, add 1/2 tbsp butter, then swirl the pan to melt. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)Add chicken, then carefully spread half the pesto over tops of chicken.Sear on one side until golden-brown, 2 min.Transfer chicken to a parchment-lined baking sheet. Sprinkle Parmesan over top.Roast in the top of the oven until chicken is cooked through, 8-10 min.**

Cook zucchini

When fusilli is done, return the same pan to medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with salt and pepper.Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook, stirring often, until fragrant and zucchini is coated, 30 sec.

Finish fusilli

Add cream cheese, fusilli and 1 cup (1 1/2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, to combine cream cheese.Simmer, stirring often, until sauce thickens slightly and zucchini is tender-crisp, 2-3 min. (TIP: Add reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)Remove the pan from heat, then stir in remaining pesto. Season with salt and pepper, to taste.

Finish and serve

Stir in any juices from the baking sheet into the pan with fusilli.Divide fusilli between plates.Top with chicken.